Spiced Redcurrant & Pomegranate Molasses Glazed Ham

Prep time 30 minutes Cook time 60 minutes

Serves 20 people



  • 1 x 8-10 kg leg of ham, rind removed
  • Cloves, for studding (about 2 tablespoons)
  • Extra red currant jelly, to serve

Spiced redcurrant & pomegranate molasses glaze

  • 1 cup redcurrant jelly
  • 1/3 cup pomegranate molasses
  • 2 cinnamon sticks
  • 4 star anise
  • 2 cloves


  1. 1.
    Preheat oven to 180°C/160°C fan-forced. Using a sharp knife or Stanley knife, score the ham fat lengthways at 1cm intervals. Stud the ham lengthways with cloves.
  2. 2.
    Place ham on a greased rack in a large baking pan lined with foil (see tip in 'General Information' tab).
  3. 3.
    To make the glaze, combine all ingredients in a medium saucepan and bring to the boil, stirring over medium heat. Reduce heat and simmer for 10 minutes.
  4. 4.
    Brush the ham fat two to three times to evenly coat with glaze. Cook ham, brushing with remaining glaze occasionally, for 45-50 minutes or until ham is golden and caramelised. Set aside to cool for 30 minutes.
  5. 5.
    Slice and serve warm or cold with extra redcurrant jelly.

General Information



For ease, use a large disposable foil roasting pan and place on a large baking tray.